Production of dried silverfish

Dry products produced by water refer to products that are directly dried without salting, seasoning or cooking. The production of raw and dried products should not use large and thick raw materials, but suitable for small products with small size, thin meat and easy rapid drying, such as silverfish, small fish and shrimp, Laver, kelp, squid, fish eggs, fish belly and so on. If the drying condition is good, the tissue structure and quality of the dried products have little change, and the rehydration performance is good, and the original color, flavor and flavor can be maintained after rehydration. The disadvantage is that because there is no sterilization in the processing process, only dehydration is used to inhibit the development of bacteria and the decomposition of enzymes, so it is easy to deteriorate. In the process of drying and storage, the changes of color and flavor are often caused by the action of enzymes.

1. Raw material treatment: after the fresh silverfish is caught, the aquatic plants, sand, miscellaneous fish, shrimp and other impurities should be removed first, and then washed in dilute alum water for 1 minute or 2 minutes to remove a large amount of mucus contained in the fresh silverfish. The concentration of alum water should be properly controlled, as long as the silverfish mucus is washed off. Too strong alum will whiten the fish tail, affect the quality of dried silverfish and increase the cost, which is generally Baume 1.50. If the fish caught in cloudy or rainy days are not well dried, the concentration of alum can be moderately increased.

two。 Sun-drying: dry twice, the first time in the strong sun for half a day, so that the fish body up to 80-90% 1000 hours, put away the dried fish, put it for 3-5 days and then dry again until completely dry. To identify the standard of sun-drying, in addition to pinching with your fingers, you can also take a dried silverfish, place it flat on the separate middle finger and index finger, and press the middle part of the fish with your thumb. If it has become brittle and can be broken, or if there are broken white marks, it means that it has been dried.

3. Packaging: dried dried fish can not be packed immediately to avoid brittle breakage. It needs to be kept indoors for about a day and night, and it can not be packed until it is completely cooled. Pack the food in plastic bags according to the specification of 1 kg / bag and store at a low temperature. Usually it can be kept in the freezer for about a year.

4. Quality requirements: first-grade products: dried strips of the same size, no alum or light alum, dried fish neat and free of impurities, the color is white at the time of purchase, and then becomes milky white. Second-grade products: the dry size of the strip is the same, the alum is heavier, the strip is slightly curved, and the color is yellowish at the time of purchase, and then becomes yellow. Third-grade products: strips are of the same size, dry products on rainy days, heavy alum water, dry koji strips, impurities, yellow color at the time of purchase, and then turn to red and yellow.